| Serves 4
Ingredients for the Grilled Tuna:
Light a charcoal grill or heat a gas grill on high. Season the tuna with salt and pepper and place in a resealable bag or shallow container.
Whisk together the olive oil, lemon juice, zest and garlic to make the marinade. Add marinade to bag and gently coat the steaks. Turn occasionally and marinate for at least 20 minutes but not more than an hour. Start the potato salad.
Grill the tuna steaks to medium or your preferred done-ness. Let the tuna rest while you finish putting together the salad.
Ingredients for the Warm Potato and Spinach Salad:
Place potatoes in a small saucepan and add cold water to cover. Gently bring to a boil over medium heat, reduce heat to low and cook until the potatoes are fork tender, 12-15 minutes. Remove from heat and keep in water until ready to use.
Place the sliced onion in a small bowl with the vinegar and sugar, toss until sugar is dissolved. Add olive oil, salt, pepper and mustard, and stir until combined.
Strain potatoes into a medium bowl, add wine and toss until completely absorbed. Add the onion mixture and toss to coat the potatoes. Gently toss potatoes with the spinach and parsley and season to taste.
Top each tuna steak with a generous spoonful of Jimtown Roasted Vegetable Caponata and serve over or alongside the warm potato salad.